Konkani Style Alasande Randayi Recipe-Black Eyed Beans and Yam Gravy
A vegetarian Konkan recipe with black eyed beans (lobia) - soaked for 2 hours in water, elephant yam (suran/senai/ratalu) - cut into small pieces, turmeric powder (haldi). Ready in 3h, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Konkani Style Alasande Randayi Recipe, soak the beans and keep it ready
black eyed beans (lobia) - soaked for 2 hours in water(1 cup) - 2
Heat a small skillet, dry roast the coriander seeds and set aside in a mixer
elephant yam (suran/senai/ratalu) - cut into small pieces(1 cup)coriander (dhania) seeds(1 tablespoon)mustard seeds(1 teaspoon) - 3
Add the grated coconut, dry red chilies, and tamarind and grind it into a smooth mixture
elephant yam (suran/senai/ratalu) - cut into small pieces(1 cup)tamarind(18 grams)fresh coconut - grated(4 tablespoon) - 4
Heat a pressure cooker with oil, add the mustard seeds and allow it to crackle for 2 seconds and then add the curry leaves and hing
coriander (dhania) seeds(1 tablespoon)mustard seeds(1 teaspoon)sprig curry leaves(1) - 5
Immediately add the paste that was ground, along with a teaspoon of turmeric powder and jaggery
turmeric powder (haldi)(1 teaspoon)jaggery(1 tablespoon) - 6
Give it a saute for 2 minutes
- 7
Later add the chopped yam along with black eyed peas, add salt and check for seasoning
black eyed beans (lobia) - soaked for 2 hours in water(1 cup)salt - to taste - 8
Close the lid and pressure cook for about 3 whistle until it is done
- 9
Switch off the heat and allow it to rest till all the pressure is released by itself
- 10
Serve the Konkani Style Alasande Randayi Recipe along with Sukka and steamed rice or Homemade Crispy Ghee Roast Dosas
Nutrition Facts
Per serving
Rate this recipe
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Konkani Style Alasande Randayi Recipe-Black Eyed Beans and Yam Gravy
A vegetarian Konkan recipe with black eyed beans (lobia) - soaked for 2 hours in water, elephant yam (suran/senai/ratalu) - cut into small pieces, turmeric powder (haldi). Ready in 3h, serves 4.
Curated byKavya Sharma🇮🇳
Directions
10 steps- 1
To begin making the Konkani Style Alasande Randayi Recipe, soak the beans and keep it ready
black eyed beans (lobia) - soaked for 2 hours in water(1 cup) - 2
Heat a small skillet, dry roast the coriander seeds and set aside in a mixer
elephant yam (suran/senai/ratalu) - cut into small pieces(1 cup)coriander (dhania) seeds(1 tablespoon)mustard seeds(1 teaspoon) - 3
Add the grated coconut, dry red chilies, and tamarind and grind it into a smooth mixture
elephant yam (suran/senai/ratalu) - cut into small pieces(1 cup)tamarind(18 grams)fresh coconut - grated(4 tablespoon) - 4
Heat a pressure cooker with oil, add the mustard seeds and allow it to crackle for 2 seconds and then add the curry leaves and hing
coriander (dhania) seeds(1 tablespoon)mustard seeds(1 teaspoon)sprig curry leaves(1) - 5
Immediately add the paste that was ground, along with a teaspoon of turmeric powder and jaggery
turmeric powder (haldi)(1 teaspoon)jaggery(1 tablespoon) - 6
Give it a saute for 2 minutes
- 7
Later add the chopped yam along with black eyed peas, add salt and check for seasoning
black eyed beans (lobia) - soaked for 2 hours in water(1 cup)salt - to taste - 8
Close the lid and pressure cook for about 3 whistle until it is done
- 9
Switch off the heat and allow it to rest till all the pressure is released by itself
- 10
Serve the Konkani Style Alasande Randayi Recipe along with Sukka and steamed rice or Homemade Crispy Ghee Roast Dosas
About this recipe
A vegetarian Konkan recipe with black eyed beans (lobia) - soaked for 2 hours in water, elephant yam (suran/senai/ratalu) - cut into small pieces, turmeric powder (haldi). Ready in 3h, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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